Tuesday, March 15, 2016



  • Servings: 1
  • 1 teaspoon sea salt
  • 1 cup ice cubes
  • 1 (1.5 fluid ounce) jigger
  • 3/4 cup spicy tomato-vegetable juice cocktail (e.g., v-8)
  • 2 dashes worcestershire sauce
  • 1 dash hot pepper sauce (e.g. tabasco™)
  • salt and pepper to taste
  • 1 stalk celery
  • 2 stuffed green olives


    Preparation Time: 2 mins Ready Time: 2 mins

  • salt the rim of a tall glass. to do so, pour salt a small plate, moisten the rim of the glass on a damp towel and press into the salt. fill the glass with ice cubes.
  • in a cocktail mixer full of ice, combine the , vegetable juice, worcestershire sauce, hot pepper sauce, salt and pepper. shake vigorously and strain into the glass. garnish with a stalk of celery and olives stuck a toothpick.

pretzel dogs


  • Servings: 20
  • 2 (.25 ounce) packages active dry yeast
  • 2 1/2 teaspoons white sugar
  • 2 cups warm water
  • 2 cups warm milk
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 10 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 (16 ounce) packages hot dogs
  • 1/4 cup coarse kosher salt, or to taste


    Cook Time: 30 mins Ready Time: 2 hrs 15 mins

  • sprinkle the yeast and sugar over 2 cups of warm water in a small bowl. the water should be no more than 100 degrees f (40 degrees c). let stand for 20 minutes until the yeast softens and begins to form a creamy foam.
  • combine the yeast mixture with the warm milk, oil, and salt in a large mixing bowl; stir well to combine. stir in half of the flour mixture until no dry spots remain. stir in the remaining flour, 1 cup at a time, mixing well after each addition. the dough should be moderately stiff and slightly sticky. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • spray a large bowl with cooking spray, then place the dough in the bowl and turn to coat. cover with plastic wrap or a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 45 minutes.
  • after the dough has risen, fill a large pot with about 8 cups water, 1 1/2 teaspoons salt, and the baking soda and bring to a rolling boil over high heat. while the water is coming to a boil cut the the dough into 20 pieces, about the size of a golf ball. roll each piece into a 12 inch long rope about 1 1/2 inches thick.
  • preheat an oven to 375 degrees f (190 degrees c). lightly grease 2 baking sheets.
  • dip a strip of dough into the boiling water using a pair of tongs, count to 5, remove it from the water, and place it on a paper towel for a few seconds. wrap the strip around a hot dog, place on a baking sheet, and sprinkle with coarse salt. repeat with the remaining strips of dough and hot dogs.
  • bake in a preheated oven until they are golden brown, about 15 to 20 minutes.

Thursday, March 10, 2016

bacon and balsamic glazed sugar snap peas


  • Servings: 2
  • 1/4 pound bacon, minced
  • 1 1/2 cups fresh sugar snap peas
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar, such as sugar in the raw
  • salt and pepper to taste


    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. remove with a slotted spoon and set aside, leave the bacon fat in the skillet. add the sugar snap peas, and toss to coat with the fat. cook and stir until just cooked through, about 5 minutes. pour in the balsamic vinegar, sugar, and cooked bacon. continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. season to taste with salt and pepper and serve immediately.